Double Orange Scones With Orange Butter Recipes

Steps:

• Heat oven to 400.
• Lightly grease a cookie sheet.
• Lightly spoon flour into measuring cup, level off.
• In large bowl, combine flour, 3 tablespoons sugar, baking powder, and orange peel.
• With fork, cut in margarine until mixture resembles coarse crumbs.
• Add orange segments, milk, and egg.
• With fork, stir just until mixture leaves sides of bowl and soft dough forms.
• Turn dough out onto floured surface.
• Knead lightly 10 times.
• On greased cookie sheet, roll or pat into 6 inch circle.
• Sprinkle with 1 tablespoon sugar.
• Cut into 8 wedges, separate slightly.
• Bake for 15-20 minutes or until golden brown.
• Beat butter in small bowl until light and fluffy.
• Stir in marmalade.
• Serve with warm scones.

Steps:

• 1. Heat oven to 400 degrees. Prep pan by lightly spraying a cookie sheet spray.
• 2. In a large bowl, mix flour, sugar, baking powder, and orange peel. Cut in 1/3 butter using pastry blender or pulling 2 table knives through the ingredients in opposite directions) until mixture looks like coarse crumbs. Add orange segments, milk and egg, stir with fork just until mixture leaves side of bowl and soft dough forms.
• 3. Place dough on floured surface. Knead lightly 10 times. On a cookie sheet, roll or pat dough into 7-inch round. Sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges, separate slightly.
• 4. Bake for 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, beat 1/2 cup butter until light and fluffy, stir in marmalade. Serve with warm scones.
• 5. NOTE: When grating orange peel, be sure to grate only the orange part of the skin. The white part or pith is very bitter.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
• Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
• Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
• Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 475 degrees. For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. For the scones, place sifted flour in a bowl. Add pinch of salt, baking powder, granulated sugar and orange rind. Mix to incorporate air. Toss 6 ounces butter into flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups milk and pour mixture into the center. With fingers of your "best" hand outstretched and stiff, mix in a full circular movement from the center to the outside of the bowl. This takes just seconds. Sprinkle some flour on the work surface, turn dough onto floured board. Pat dough into a round about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar. Put onto a baking sheet and bake in preheated 475 degree oven for 10 to12 minutes or until golden on top.

Steps:

• In a small bowl, combine the flours, sugar, baking powder, orange peel and salt.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the egg and milk in a separate bowl and then add to the crumb mixture.
• Fold in chopped mandarin oranges just until moistened.
• Mix together additional sugar and cinnamon.
• Turn dough onto a floured surface and knead gently 10 times.
• Pat into a 6 inch circle and then sprinkle with the cinnamon sugar mixture.
• Cut into eight wedges, separate and place onto a greased baking sheet.
• Bake at 400F for 15-20 minutes or until golden brown.
• Remove from pan to a wire rack.
• Prepare the orange butter by beating butter and marmalade together in a small bowl until fluffy.
• Serve the scones warm with the prepared butter.

Steps:

• 1. Heat oven to 400. Lightly spray cookie sheet with cooking spray.
• 2. In large bowl, mix flour, sugar, baking powder and orange zest.
• 3. Using pastry blender or fork, cut in butter until mixture looks like coarse crumbs.
• 4. Add orange segments, milk and egg; stir with fork just until mixture leaves side of bowl and soft dough forms.
• 5. On floured surface, gently knead dough 8-10 times. Place parchment paper on cookie sheet. Place dough on parchment and pat dough into 7 inch round.
• 6. Sprinkle with 1 TBSP sugar. Cut into 8 wedges; separate slightly. Bake 15 to 20 minutes or until golden brown.
• 7. Meanwhile, in small bowl, beat 1/2 cup butter until light and fluffy; stir in marmalade. Serve the Orange Butter with the warm scones.